Gulab Jamun

Shame on me that I have not yet shared the most popular indian recipe till date...I make them often but opt for ready made packs most of the times. Gits has always worked for me. In the past I also tried some home made recipes using milk powder and maida, which worked as well. However the one I plan to share today was liked by all.

Ingredients2 cups Khoya/ Mawa (milk solids)1 cup APF/ Maida1 tspn baking powder1/3rd cup MilkOil to deep fryfor sugar syrup500 gms sugar1 cup water (250 gms)1 tspn saffron threads/ kesarMethod1) Take the Maida and baking powder together and sift it2) In a large basin, mix the maida and khoya and rub it well together. 3) Add milk to this mixtire and knead well. Ensure there are no lumps in it4) Add more milk or water if required. The dough has to be very soft and should not stick to the palms when you roll them on greased palms5) Make soft balls and keep aside) In another pan, mix the sugar and water and boil it till the sugar has dissolved. Remove scum if anything floats on the top.Let it simmer for some more time.Add saffron threads and keep aside7) In another pan heat oil for deep frying the gulab jamuns. Add the jamun, a few at a time. Fry till they have light golden color.8) Remove them. Then drop them in warm syrup. Let it soak for 30 min minimum.Serve hot or cold. Goes well with vanilla icecream, rabdi.Logo courtesy : Preeti

I am hiding my face...ya shame on me too:))you know looking at these I just called up hubby to get some on the way back...trust me my mouth is watering...shame..all ingredients are there to make but want to eat from a mithai walk.too lazy to make;)

Put this way, it doesn't sound scary..but otherwise making jamuns from scratch sounds tedious ( esp. When you have so many ready made packs to choose from!).. The gulab jamun looks perfectly done - golden, shiny and mouth watering!!